Stir and Drop Sugar Cookies II

Rating: 3.14 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

Delicate brown sugar cookies. If you use self-rising flour, omit baking powder and salt.

By Kathleen Dickerson

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Recipe Summary

Servings:
24
Yield:
4 dozen
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (205 degrees C).

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  • Beat egg whites with fork. Stir in vegetable oil, vanilla, and lemon rind. Blend in sugar until mixture thickens.

  • Measure flour by dipping method or by sifting. Stir together flour, baking powder, and salt; blend into egg mixture. Drop dough by teaspoonfuls about 2 inches apart on ungreased baking sheet. Flatten with oiled bottom of glass dipped in sugar.

  • Bake 8 to 10 minutes or until a delicate brown. Remove from baking sheet immediately.

Nutrition Facts

Per Serving:
119 calories; protein 1.5g; carbohydrates 14.4g; fat 6.2g; sodium 96.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

jenbridges
Rating: 4 stars
05/28/2009
I made mine with 1 1/2 cups flour and 1/2 cup corn meal but thought the original recipe was great. I liked the not-so-sweetness and the cake-like texture. These are great late-night cookies-- I made these at midnight and it was nice to just drop them on the pan instead of rolling out dough! Read More
Helpful
(4)

Most helpful critical review

uhhuhhim
Rating: 1 stars
12/01/2006
I followed the recipe EXACTLY and they were absolutely horrible. They had no flavor whatsoever. All I could taste was the baking soda. Horrible! Read More
Helpful
(4)
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
jenbridges
Rating: 4 stars
05/28/2009
I made mine with 1 1/2 cups flour and 1/2 cup corn meal but thought the original recipe was great. I liked the not-so-sweetness and the cake-like texture. These are great late-night cookies-- I made these at midnight and it was nice to just drop them on the pan instead of rolling out dough! Read More
Helpful
(4)
uhhuhhim
Rating: 1 stars
11/30/2006
I followed the recipe EXACTLY and they were absolutely horrible. They had no flavor whatsoever. All I could taste was the baking soda. Horrible! Read More
Helpful
(4)
gabstar78
Rating: 3 stars
12/25/2006
I followed this recipe exactly. I was a little nervous about the batter being so soft and gooey but they actually baked up beautifully. Almost like a snickerdoodle very cake-like. I wouldn't use this recipe again but it was a good alternative when all other recipes called for shortening. Read More
Helpful
(3)
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Sue O'Connor
Rating: 5 stars
05/25/2009
We thought these cookies were really good. They are on the plain side not too sweet but perfect with coffee/tea. They baked up beautifully. You could add icing if wanted them sweeter but we actually prefer the plain cookie. Thanks for a great recipie! I'll definitely be making these again and again. Read More
Helpful
(3)
Tiffany
Rating: 1 stars
11/24/2008
We followed the recipe exactly and it tastes like we just baked salt. We're gonna try to put more sugar in but I'll probably move to another recipe next time. Read More
TIZME
Rating: 5 stars
01/24/2005
These are pretty good and very easy and quick to make. I imagine they'd be good with frosting for those who like a sweeter cookie. One thing though: I'm not sure why these are described as "delicate brown sugar cookies." Mine were neither brown nor delicate--rather they were puffy drop sugar cookies of the usual kind. Perhaps I was supposed to make them smaller and flatten them more? Read More
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